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Spaghetti alla Nerano

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Ingredients

  • 400 g spaghetti
  • 5 medium zucchini, sliced into 2–3 mm rounds
  • 200 ml olive oil
  • 150 g provolone del Monaco or caciocavallo
  • 50 g parmigiano
  • 10 basil leaves
  • 1 tsp salt
  • ¼ tsp black pepper
  • Optional: 20 g butter

Step 1 of 6

Step 1: Spaghetti alla Nerano

Slice the zucchini into 2–3 mm rounds.

Step 2 of 6

Step 2: Spaghetti alla Nerano

Fry them in batches in the olive oil until deeply golden and caramelized at the edges, salting as you go. Keep the flavored oil.

Step 3 of 6

Step 3: Spaghetti alla Nerano

Blend about a third of the fried zucchini with a splash of the frying oil into a smooth paste.

Step 4 of 6

Step 4: Spaghetti alla Nerano

Boil the spaghetti until a minute short of al dente. Save a full mug of pasta water.

Step 5 of 6

Step 5: Spaghetti alla Nerano

Off the heat, combine the pasta with the zucchini paste, a splash of pasta water, the provolone and the parmigiano. Stir hard (mantecatura) until glossy and creamy. Stir in the butter if using.

Step 6 of 6

Step 6: Spaghetti alla Nerano

Fold in the rest of the zucchini, most of the basil and the pepper. Serve with extra cheese and basil.

Done

That was the last step of Spaghetti alla Nerano.

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